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Salads & sides

Creamy Chipotle Potato Salad

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Creamy Chipotle Potato Salad recipe
photo by:kraft
Here's a potato salad with a nice Tex-Mex appeal—with peas, corn and chopped chipotle peppers in a sour cream dressing.
time
prep:
20 min
total:
3 hr
servings
total:
12 servings, 1/2 cup each
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What You Need

2
lb.  potatoes, peeled, cubed
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  frozen peas, thawed
1/2
cup  frozen corn, thawed
1/2
cup  chopped red pepper
2
Tbsp.  chopped chipotle peppers in adobo sauce
1/2
tsp.  salt

Make It

COOK potatoes in boiling water for 15 min. or just until tender.

MEANWHILE, combine remaining ingredients in large bowl.

DRAIN potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.

Kraft Kitchens Tips

Cooking Know-How
For a milder dish, use 1 Tbsp. chopped chipotle peppers.
Make Ahead
This is the perfect make-ahead dish. The flavors blend while the salad is chilling, making it taste even better the next day!
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